Kung Pao Chicken Recipe | Authentic Chicken Recipe of Sichuan Province

Kung Pao Chicken (also known as Gong Bao or Kung Po) is a popular traditional stir-fry dish  of Sichuan Province of China which is known for its  perfect combination of salty, sweet, spicy and savory flavors. It typically includes chicken, peanuts and vegetables cooked in a flavorful sauce. The Kung Pao chicken tastes tender and smooth. Flavor of this dish can be either spicy or mild according to how much chili is added. Here's a recipe for Kung Pao Chicken:

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Kung Pao Chicken Recipe - Recipica

Ingredients of Kung Pao Chicken:

For the Chicken Marinade:

  • 1 pound (450g) of boneless and skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon cornstarch

For the Kung Pao Sauce:

  • 2 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon of Chinese black vinegar (you may take rice vinegar instead)
  • 1 tablespoon sugar
  • 1/2 teaspoon cornstarch
  • 1/4 cup chicken broth or water

For the Stir-Fry:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1/2 cup unsalted roasted peanuts
  • 4-6 dried red chili peppers (you may take more according to your spice preference)
  • 1/2 cup diced bell peppers (red or green)
  • 1/2 cup diced onion
  • Sliced green onions for garnish
  • Sichuan peppercorns (optional, for an extra kick)

Instructions of Making Kung Pao Chicken:

1. Marinate the Chicken:

  • Take the chicken pieces with the soy sauce, Shaoxing wine and cornstarch in a bowl. Mix well and let it marinate for about 15-20 minutes.

2. Prepare the Kung Pao Sauce:

  • In another bowl, whisk together the soy sauce, hoisin sauce, black vinegar, sugar, cornstarch, and chicken broth (or water). Set it aside .

3. Stir-Fry the Ingredients:

  • First heat a wok or a large skillet over high heat. Add vegetable oil when the skillet is hot and let the oil get hot.
  • Add the dried red chili peppers and Sichuan peppercorns (if using) to the hot oil and stir-fry for about 30 seconds until fragrant. Be careful not to burn them.
  • Add the marinated chicken to the wok and stir-fry for 3-4 minutes or until it's cooked through. Remove the chicken from the wok and set it aside.

4. Finish the Dish:

  • In the same wok, add a bit more oil if needed. Add the minced ginger and garlic and stir-fry for about 30-40 seconds until aromatic.
  • Add the diced bell peppers and onions and stir-fry for another 2-3 minutes or until they begin to soften.

5. Combine and Serve:

  • Return the cooked chicken to the wok and pour the Kung Pao sauce over everything.
  • Toss everything together and stir-fry for an additional 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables.

6. Add Peanuts and Garnish:

  • Add the roasted peanuts to the wok and toss them with the chicken and vegetables.
  • Transfer the Kung Pao Chicken to a serving dish, garnish with sliced green onions, and serve hot.

Serve your homemade Kung Pao Chicken with steamed rice, and enjoy the delicious combination of spicy, savory, and nutty flavors! Adjust the amount of dried chili peppers as per  your desired level of spiciness.

 Recipe Card

Cuisine: Sichuan, Country: China, Prep Time: 30 mins, Cook Time: 30 mins, Additional Time: 30 mins, Total Time: 1 hour 30 mins, Servings: 4 

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